A First Look at Boundary at The Cheshire
“It’s rustic, it’s comfort food, it’s ingredients that are in season.” This is how executive chef Rex Hale describes the focus of St. Louis’ newest restaurant, Boundary at The Cheshire.
After serving its last meal as The Restaurant at The Cheshire on New Year’s Eve, the restaurant closed with the goal to quickly remodel and reopen with a new concept. Named for its location hanging on the St. Louis City/County line, Boundary’s space has been transformed with an updated look and a new menu.
With a goal to have a social, shareable dining experience, the menu is separated into categories: To Share, Raw Bar, Hot and Cold, Plates and For The Table. Hale sat down with ALIVE last week to give us a preview of the food. A selection of high quality wines and signature cocktails will also be available from the bar—which will primarily be whiskey inspired.
Sea scallops roasted leeks, butternut risotto
Butter lettuce, oven roasted tomatoes, bacon and maytag blue cheese
Steak tartare hand cut, smoked pepper aioli, quail egg & winter greens
Roasted beets, charred carrots, beet caramel and whipped goat cheese
Yellow fin tuna, soy, ginger, sesame and cassava
Smoked pork ribs, gochujang, pickled radish and local pear
Swordfish piccatta – meyer lemon, olive oil, capers, garlic and local kale
Before, one may think going to The Cheshire to eat was to serve for a special, fancy occasion. Now, Boundary hopes to bring in former and newer customers. Even the wait staff give the place a casual feel by wearing Chambray shirts.
“This is really more of a social gathering places,” Hale said. “People may come in and have drinks, have a few bites and go, or eat heartily.
“Hopefully we can provide the service that will make people engage more.”
The restaurant is opening tonight, Feb. 8 for dinner service. You can be one of the first to experience the Boundary by booking your online.
7036 Clayton Road, Clayton, 314.932.7878
All photos by Katlyn Moncada
